Pumpkin Cheese Tart

Not much harder to make than plain pumpkin pie, and just look at the spectacular results!...MORE+LESS-

Ingredients

Crust

1/3

cup quick-cooking oats, ground, if desired*

1

cup gingersnap cookie crumbs (about 20 cookies)

3

tablespoons butter or margarine, melted

1/4

teaspoon ground cinnamon

Cream Cheese Filling

2

containers (8 oz each) reduced-fat cream cheese

1/3

cup granulated sugar

2

tablespoons fat-free (skim) milk

1

tablespoon Gold Medal™ all-purpose flour

1/2

teaspoon vanilla

1

egg

Pumpkin Filling

1

cup canned pumpkin (not pumpkin pie mix)

1/3

cup packed brown sugar

1/2

teaspoon pumpkin pie spice

Caramel Sauce

1/2

cup packed brown sugar

1/4

cup fat-free (skim) milk

1/4

cup corn syrup

2

tablespoons water

1

tablespoon butter or margarine

1/4

teaspoon vanilla

Steps

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1

Heat oven to 375°F. Spray 10-inch tart pan with removable bottom with cooking spray. In small bowl, mix crust ingredients. Press in bottom and up side of pan. Bake 6 to 8 minutes or until set; set aside.